...without it actually being smoked? You may consider fresh or dried.
-
Do you need help identifying a š¶ļø?
Is your plant suffering from an unknown issue? š¤§
Then ask in Identification and Diagnosis. -
ā Expert and friendly hot pepper grow advice.
ā The latest information on hot pepper varieties.
ā Reliable seed trading.
ā Hot sauce recipes and food safety guidance.
ā Hot sauce business tips for startups.
š¶ļø And more!
It's all here, at The Hot Pepper! The Internet's original hot pepper community! Est. 2004.
flavor Which pepper do you find is the smokiest in taste...
- Thread starter The Hot Pepper
- Start date
You ever find any Manzanos in your stores? I was very excited to find some up my way in New Jersey.
I havenāt seen them at any big box retail store here! Thatās really interesting yāall have those in big box stores they are on my try list for sure
I've been bitten by the Rocoto bug pretty hard (ask @CaneDog
) so if you've ever thought about growing them, I'd definitely cheer that decision on!
Give it a few months and HEB will have them in. More often on the south side.
I bought some at La Michocana and y'all seem to have them all over San Antonio
There is a local Mexican grocery store that always has these near me. I feel so fortunate to always have them at my disposal. Itās such a cool variety; the citrus fruity flavor with heat a bit above SeƱor Serrano, oh my I love it. Itās one of my favorites no doubt.
This same store always has a mixed varieties of habs which is cool, chocolates are always fun to run across
Take some Manzano photos next time you grab some! I'm curious to see what you have out your way.
@NJChilehead whats available in Denver, CO. They were in rough shape this weekend and are quite expensive compared to any other variety in bulk Iāve seenā¦so delicious though!
Did you decide to go for it with growing the chocolate chinenses?
There seem to be a decent number of them out there, but I haven't seen them at online seed sellers very often. Mostly I've seen them in pictures from markets or varieties grown from market-collected seeds. SLP sold a "costa rican red" (not to be confused with the grif 9245 "costa rican red" they'd sold previously), that produces a beautiful glossy, lobed, red pod. It wasn't as meaty as some that I've seen, but was a nice one. I've been considering working it into the rotation again, but I have so many rocoto varieties it's tough to get to the top of the list.
Those Colorado market rocotos above are some seriously beefy pods. Not many of those to the pound!
I found that typical red apple shape at the Peruvian markets in Milan, along with the aji amarillo
BTW I think these two varieties are among the fruits that take the longest to grow. So far they haven't even flowered, but you never know... I still prefer to grow smaller baccatums and pubescens
I found that typical red apple shape at the Peruvian markets in Milan, along with the aji amarillo
BTW I think these two varieties are among the fruits that take the longest to grow. So far they haven't even flowered, but you never know... I still prefer to grow smaller baccatums and pubescens
Wow, those are nice looking! You mentioned that these were found in a Peruvian Market, and the ones from Colorado I believe were listed as Manzanos so I'm assuming they were from a Mexican grocery (or that their origin was Mexico). I'm curious whether there's a difference in either taste or growth habit (heat tolerance, etc.) between the two large red pubescens compared between yours and the ones from Colorado. I've read, anecdotally, that Manzanos tasted and grew a little differently. Guess I have to put that on my list to test out down the road!
TBH I called it "manzano rojo" trying to define what variety it was, but thinking about it better now it could be a generic name, being from a Peruvian market and not a Mexican one. It could very well be a more specific variety of Peruvian rocoto, does anyone know more? The flavor was quite bland: red tomato, green tomato, watermelon, unripe cherry, sweet, juicy and with a spiciness that rose to my cheekbones. But since that aji amarillo was also strangely watery and tasteless compared to mine, I thought of sowing them to verify that it was only the cultivation method factor that influenced the organoleptic profile. Maybe at the end of the season I can send you some seeds that I have saved, this year I didn't give it enough space to grow well and I will probably be tight with the spaces next year too. Actually I remembered that it made some flowers, almost entirely white with pink shades
TBH I called it "manzano rojo" trying to define what variety it was, but thinking about it better now it could be a generic name, being from a Peruvian market and not a Mexican one. It could very well be a more specific variety of Peruvian rocoto, does anyone know more? The flavor was quite bland: red tomato, green tomato, watermelon, unripe cherry, sweet, juicy and with a spiciness that rose to my cheekbones. But since that aji amarillo was also strangely watery and tasteless compared to mine, I thought of sowing them to verify that it was only the cultivation method factor that influenced the organoleptic profile. Maybe at the end of the season I can send you some seeds that I have saved, this year I didn't give it enough space to grow well and I will probably be tight with the spaces next year too. Actually I remembered that it made some flowers, almost entirely white with pink shades
They sound beautiful! I'd be willing to bet that the flavor would be awesome if you grew them at home!